MIXED SPROUTS: GUJARATI CUISINE

Mixed Sprouts: Gujarati Cuisine

makes: 6 servings

- 6 cups sprouts

- 1 tbsp. plain or spiced ghee (or coconut oil)

- 2 dried cayenne chiles or chiles de arbol

- 1 tsp. heeng (asafoetida)

- 1 tsp. ajmo (ajwain, carom/bishop's weed seeds)

- 1 tsp. powdered turmeric

- 1 tsp. powdered cumin

- 1 tsp. powdered coriander

- 1 tsp. cayenne powder

- 1 tbsp. tamarind paste

- 2 - 3 tbsp. jaggery (or sugar, to taste)

- 3 cups water

- 1 tbsp. salt

- 4 tbsp. chopped cilantro, to garnish

- 1 tbsp. lemon juice

1. Heat the ghee in a large pan, add in heeng, ajwain, whole red chilies. 
2. When it's all aromatic, add the sprouts, turmeric, enough water to submerge the sprouts. Pressure cook until done. 
3. OR - Add steamed sprouts, turmeric, and just enough water to submerge the sprouts. 
4. Cook to a simmer, then add powdered cumin, coriander, cayenne powder, tamarind paste, and jaggery. Bring to a fast simmer and cook for a few minutes. 
5. Lower the heat and add salt. Taste and adjust seasonings. 
6. Turn off the heat and garnish with lemon juice and cilantro. Enjoy!